This isn't my official entry, but it was inspired by this month's theme. The ingredients and ratios are identical to baklava, but instead of phyllo, I used a leftover ball of long-ferment, room temp pizza dough. I stretched the dough paper-thin, covered it butter, nuts, and cinnamon. Then I rolled it up. sliced into disks, brushed with more butter, and baked. Then covered with a honey/vanilla syrup. So this may be more of a sticky/cinnamon/honey bun, but it was very tasty. In the final analysis, if I want baklava, I'm going to make the real thing.

buceriasdon

Thanks Paul, I will do things different on the next one. I will dock the center of the "leaves" to keep them together. Lower my hydration rate, the phyllo was a challenge to roll out though I was succcessful getting the layers quite thin. Flour,water and vingar was all I used in the dough. I rolled the leaves on wax paper. I would also parbake it then top and finish the pie off the comel(Mexican griddle) I used to bake on. My roasted garlic overbaked and I would like a more crisp crust, more like the edges. Needs some fine tuning.Don

Here's mine, a very simple pizza with a drizzle of EVOO, home-made chèvre (we have goats and make our own cheeses), caramelized onions and a sprinkling of sea salt. Crust is a Neapolitan variant cooked in a Grill Dome (similar to a Big Green Egg) at 650-700F. It was delicious.

Gyro pizza, Oil garlic base, tomatoes, onion topped with mozzarella, and grated Parmesan, the gyro meat. Once cooked top with more tomatoes crumbled feta, spinach and homemade tzazitki sauce tor dipping. Sorry about the photo, I do not know how to make the files sizes smaller other than cropping.

Gyro pizza, Oil garlic base, tomatoes, onion topped with mozzarella, and grated parmesan, the gyro meat. Once cooked top with more tomatoes crumbled feta, spinach and homemade tzazitki sauce tor dipping. Sorry about the photo, I do not know how to make the files sizes smaller other than cropping.

Your Shishke-za (Shish Kebob Pizza) pizza looks and sounds fantastic! Do you mind telling how you make creamed eggplant?

Norma

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

Bill,

Thanks so much for your recipe for the creamed eggplant! I think your approach was unique for a topping.

Thank you, Norma. I peel a large eggplant, cut into slices, sprinkle each slice all over with salt and place in a colander for an hour or so to draw out moisture. Press between paper towels to dry completely. Brush with olive oil and grill until tender. Meanwhile, make a roux the standard way with butter and flour, then whisk in cream and milk, cooking until thickened. Add the grated cheese of your choise and puree in a blender with the eggplant. Season with salt & pepper. No measurements given because it is that kind of recipe. Great garnish/accompaniment for grilled lamb and vegetables, so I thought it would work well as the sauce for this pizza.

Kind of a French take on baba ganoush?

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage